Influence of starter culture on flavor and headspace volatile profiles of fermented whey and whey produced from fermented milk
- Author
- GALLARDO-ESCAMILLA, F. J1 ; KELLY, A. L1 ; DELAHUNTY, C. M2
[1] Department of Food and Nutritional Sciences, University College Cork, Cork, Ireland
[2] Sensory Science Research Centre, Department of Food Science, University of Otago, Dunedin, New Zealand - Source
Journal of dairy science. 2005, Vol 88, Num 11, pp 3745-3753, 9 p ; ref : 44 ref
- CODEN
- JDSCAE
- ISSN
- 0022-0302
- Scientific domain
- Food science technology; Biotechnology; Animal sciences, zootechny, veterinary medicine
- Publisher
- American Dairy Science Association, Savoy, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- descriptive sensory analysis fermented whey headspace volatile analysis yogurt aroma
- Keyword (fr)
- Analyse sensorielle Arôme Composé volatil Espace tête Flaveur Industrie laitière Influence Lactosérum Lait fermenté Produit fermenté Yaourt Produit laitier
- Keyword (en)
- Sensory analysis Aroma Volatile compound Headspace Flavor Dairy industry Influence Whey Cultured milk Fermented product Yogurt Dairy product
- Keyword (es)
- Análisis sensorial Aroma Compuesto volátil Espacio cabeza Flavor Industria láctea Influencia Suero de leche Leche fermentada Producto fermentado Yogur Producto lácteo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A36 Animal productions / 002A36C Terrestrial animal productions / 002A36C03 Vertebrates
- Discipline
- Agrifood industries Animal productions
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 17231409
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.3168/jds.S0022-0302(05)73060-5 
https://dx.doi.org/10.3168/jds.S0022-0302(05)73060-5
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